Todd Richardson cooked for twenty years — eight of them at LV's on Clarence in Port Macquarie, the cafe he and Lisa named for their kids — before the pandemic broke the supply chain and pushed them into share farming, then into buying 320 acres at Rollands Plains. Regeneratively farmed pasture-raised eggs, pigs and cattle, processed within 100km. Monthly subscription boxes, Tuesdays at the Port Macquarie Real Food Markets, free open days on the farm every three months.
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